Rahimi Delasa, Sanchez-Reinoso Zain, Thibodeau Jacinthe, García-Vela Sara, de Toro-Martín Juan, Vohl Marie-Claude, Fliss Ismail, Mikhaylin Sergey, Bazinet Laurent
Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC G1V 0A6, Canada.
Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; School of Nutrition, Université Laval, Quebec City, QC G1V 0A6, Canada.
Food Chem. 2025 Apr 15;471:142606. doi: 10.1016/j.foodchem.2024.142606. Epub 2024 Dec 21.
There is a growing interest in natural preservatives driven by consumer demand for clean-label products. In Canada, approximately 48 million liters of blood are produced annually during chicken slaughter, offering an opportunity to valorize cruor, the solid blood component rich in hemoglobin, for use in food preservation. This study investigated the hydrolysis of chicken cruor with pepsin at pH 2, 3, 4, and 5 for 180 min to produce antimicrobial peptides. The highest degree of hydrolysis (11.70 ± 0.77 %) was observed at pH 2, similar to pH 3 where the enzyme exhibited a zipper mechanism. Hydrolysates at pH 2 and 3 inhibited fungal strains (Paecilomyces spp., Rhodotorula mucilaginosa, and Mucor racemosus) with MIC: 0.63 mM, while no antibacterial activity was observed. Partial Least Square-Discriminant Analysis (PLS-DA) allowed the identification of 31 antifungal peptides, including LARKYH, active against R. mucilaginosa (MIC: 0.63 mM), highlighting chicken cruor's potential as a source of bio-preservatives.
消费者对清洁标签产品的需求推动了对天然防腐剂的兴趣日益增长。在加拿大，每年鸡屠宰过程中产生约4800万升血液，这为利用富含血红蛋白的固体血液成分——凝血，用于食品保鲜提供了一个机会。本研究考察了在pH值为2、3、4和5的条件下，用胃蛋白酶对鸡凝血进行180分钟水解以产生抗菌肽。在pH值为2时观察到最高水解度（11.70±0.77%），与pH值为3时相似，此时酶表现出拉链机制。pH值为2和3时的水解产物对真菌菌株（拟青霉属、粘红酵母和总状毛霉）有抑制作用，最小抑菌浓度（MIC）为0.63 mM，而未观察到抗菌活性。偏最小二乘判别分析（PLS-DA）鉴定出31种抗真菌肽，包括对粘红酵母有活性的LARKYH（MIC：0.63 mM），突出了鸡凝血作为生物防腐剂来源的潜力。
